- 250 g of milk
- 125 g of cream
- 1/2 a vanilla pod
- 40 g of pasteurised yolk
- 75 g of egg
- 60 g of sugar
- 4 g of instant coffee
- 25 g of coffee beans
- 60 g of Baileys
- 25 g of grated couverture chocolate
To prepare this coffee and Baileys cream recipe, start by infusing the cream, the milk, the instant coffee, vanilla and the coffee beans in a vacuum bag for 24 hours.
After 24 hours, uniformly mix the yolks, eggs, the sugar and the Baileys. Add the infused milk after first straining.
Then, fill the glass jars with the 150 g of the mix and place them in a water bath at 80°C for 1 hour.
To finish, cool and serve.
The Baileys can be replaced by another liqueur such as Amaretto, Amaruala or praline. Decorate the jars with a little grated couverture chocolate before serving.Chef ‘s notes